Directions

1.In a bowl, combine flour and sugar. With a pastry blender, cut in butter until crumbly. Stir in walnuts. Press into two greased 13-in. x 9-in. baking dishes. Bake at 350° for 17-20 minutes.

2. Meanwhile, in a large kettle or Dutch oven, combine pudding mixes, 2 cups sugar, 1 cup water and egg yolks. Stir in remaining water until smooth. Whisk over medium heat until mixture comes to a full boil. Set aside and keep warm.

3. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peak form and sugar is dissolved. Spread hot pudding over crust. Evenly spread meringue over filling, sealing edges to pan.

4. Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on wire racks for 1 hour. Refrigerate. Cut with a moistened knife.
Yield: 2 desserts (12-15 servings each).